Dry Aged Pork - thats a specialty of Heiko Brath, a Butcher in Karlsruhe, South Germany. Today i cooked a nice Steak of this dry aged Bone In Pork Loin from the "Schwäbisch Hällische" Breed on the Salzplanke.
I preheated the Plank on the Primo and then roasted the Steak on it. About halftime of the cook i started to baste it with a mixture of Olive Oil, Rosemary and garlic that i heated in a small cast iron pan.
The Steak came out perfect with exactly the good old pork flavour that we were used to in the old days. It was incredibly tender and the salty garlic and rosemary crust really complemented the fine meat.
For Dessert, i added two nice new york strip steaks thats were just seasoned with olive oil and don marco´s steak & bbq salt.
Cheers,
DM
I preheated the Plank on the Primo and then roasted the Steak on it. About halftime of the cook i started to baste it with a mixture of Olive Oil, Rosemary and garlic that i heated in a small cast iron pan.
The Steak came out perfect with exactly the good old pork flavour that we were used to in the old days. It was incredibly tender and the salty garlic and rosemary crust really complemented the fine meat.
For Dessert, i added two nice new york strip steaks thats were just seasoned with olive oil and don marco´s steak & bbq salt.
Cheers,
DM
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